Bluegrass Tavern

Handout photo

Things can get a little crazy at Federal Hill's Bluegrass Tavern, where executive chef Timothy Dyson has been going for broke with the restaurant's charcuterie program -- getting down with things like wild boar apricot terrine, bourbon venison cherry sausage and corned veal tongue.

Things can get a little crazy at Federal Hill's Bluegrass Tavern, where executive chef Timothy Dyson has been going for broke with the restaurant's charcuterie program -- getting down with things like wild boar apricot terrine, bourbon venison cherry sausage and corned veal tongue. (Handout photo)

Things can get a little crazy at Federal Hill's Bluegrass Tavern, where executive chef Timothy Dyson has been going for broke with the restaurant's charcuterie program -- getting down with things like wild boar apricot terrine, bourbon venison cherry sausage and corned veal tongue.